This was originally part of this question about usage of stainless steel and cast iron skillets, but I was advised to split it into two different questions.
I've been using nonstick pans exclusively all my life. Most recently, after doing a lot of research, I decided to buy a cast iron skillet (10.25'' Lodge).
I know that I need to season and reseason the cast iron skillet, and avoid soap when cleaning it. Do I have to handle it differently during cooking. Anything else I might not know yet, since I'm used to only using nonstick?
Best Answer
First, use oil. Many people use no oil at all on nonstick, but it won't work that way on a cast iron pan.
Second, preheat it properly. With iron, it takes a long time. If you have a resistive electrical stove, it will be quite longer than you expected.
Third, you might want to steer away from non-bound starches in the beginning, until the seasoning has set through use.